CHOCOLATE COFFEE SEMIFREDDO (ICE CREAM)
I made this dessert for a dinner party.. it was a hit! I was actually surprised with myself that I made Semifreddo, you know ice cream at home without an ice cream maker.. I thought it was almost impossible to achieve such great texture and taste.. beautiful and versatile dessert.
Provided by Cosette Khoryati
Categories Other Snacks
Time 25m
Number Of Ingredients 9
Steps:
- 1. -Line a loaf tin with clingfilm. -Chop the chocolate bar into small-medium size chunks, set aside. -Put the coffee, liqueur, egg, egg yolks and sugar in a heat proof bowl and mix to dissolve. -Beat the mixture over a saucepan of gently simmering water, until it is pale and thick. (I use a whisk for this, but you can use a hand-held electric whisk)
- 2. -In a bowl, whip the double cream until thick. -Gently fold in the egg and sugar mixture. -Add the chopped chocolate bar to the mixture. -Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 2-3 hours (I always make it the night before)
- 3. -When ready to serve, turn out the semifreddo on to a suitably sized CHILLED plate. (better to put the plate in the freezer for few minutes or else the semifreddo will start melting the minute it hits the plate) -Decorate with cocoa powder, chocolate shavings, nuts, chocolate chunks, coffee beans etc. whatever you like.
COFFEE AND FUDGE SEMIFREDDO
Steps:
- Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
- In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
- Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
- Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
- Before serving, let stand at room temperature for 5 minutes.
- Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.
DARK CHOCOLATE SEMIFREDDO
The texture of this airy semifreddo-an Italian ice cream-like dessert that requires no special equipment-is somewhere between frozen chocolate mousse and gelato.
Categories Bon Appétit Ice Cream Chocolate Dessert Frozen Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine chocolate, vanilla, and 1/4 tsp. salt in a medium heatproof bowl. Heat 1 1/2 cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.
- Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.
- Meanwhile, cook sugar and 1/3 cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°F.
- Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn't splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).
- Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.
- Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.
COFFEE SEMIFREDDO
This elegant dessert is easy to slice straight from the freezer
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
- Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
- Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
- To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.
Nutrition Facts : Calories 365 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Protein 5 grams protein, Sodium 0.16 milligram of sodium
More about "chocolate coffee semifreddo ice cream food"
ESPRESSO-CHOCOLATE SEMIFREDDO RECIPE - WOLFGANG PUCK
From foodandwine.com
5/5 Category DessertAuthor Wolfgang PuckTotal Time 45 mins
- In a small saucepan, combine 1 cup of the sugar with 3/4 cup of water and 1/4cup of the espresso. Bring to a simmer over moderate heat and stir to dissolve the sugar. Let the espresso syrup cool.
- In a small saucepan, boil the remaining 1 cup of espresso over high heat until reduced to 1/4 cup, about 8 minutes. Pour into a medium heatproof bowl. Rinse and dry the saucepan.
- In the same saucepan, warm the milk with the vanilla bean and seeds over moderate heat until bubbles form around the edge, about 2 minutes. Remove from the heat and stir in the gelatin mixture until melted. Discard the vanilla bean. Add the hot milk to the reduced espresso and whisk in the chocolate until melted.
- In the bowl of a standing mixer, beat the eggs at high speed until light yellow and foamy. In the small saucepan, bring the corn syrup, the remaining 1/2 cup of sugar and 2 tablespoons of water to a simmer. Cook over moderately high heat until the syrup registers to 235° on a candy thermometer, about 5 minutes. With the mixer at medium high speed, gradually beat the hot syrup into the eggs. Continue beating until the mixture is very pale and has tripled in volume, about 4 minutes. Fold in the espresso mixture.
CHOCOLATE SEMIFREDDO RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (4)Total Time 20 minsCategory DessertCalories 292 per serving
- First, you need to make the zabaglione (Italian frothy custard). Place the egg yolks and sugar in a large mixing bowl and whisk with an electric whisk until pale and thick.
- Place the bowl over a pot of hot water (don't let the water boil and don't let the bowl touch the water). Whisk with a hand whisk whilst slowly adding the marsala and add the vanilla. Continue to whisk until the zabaglione is frothy, pale and doubled in size. Set the pot of water aside off of the heat with the zabaglione still on top to keep warm.
- Next melt the chocolate by using the same method as above (mixing bowl over simmering water) you can also melt the chocolate in a microwave heating it at 30-second bursts at a time whilst taking it out to stir.
CHOCOLATE SEMIFREDDO RECIPE
From greatitalianchefs.com
Category DessertTotal Time 30 minsEstimated Reading Time 2 mins
RACHEL RODDY’S RECIPE FOR CHOCOLATE-COATED COFFEE …
From theguardian.com
Author Rachel Roddy
CHOCOLATE SEMIFREDDO - FAMILYSTYLE FOOD
From familystylefood.com
SEMIFREDDO RECIPE
From thespruceeats.com
CHOCOLATE & COFFEE SEMIFREDDO | MUSTARD WITH MUTTON
From mustardwithmutton.com
PARLOR-PERFECT ICE CREAM CAKE AND PIE RECIPES
From southernliving.com
COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES | RECIPES
From barefootcontessa.com
ESPRESSO PARFAIT WITH CHOCOLATE CARAMEL SAUCE RECIPE
From biggerbolderbaking.com
SEMIFREDDO RECIPE (CHOCOLATE)
From thekitchn.com
SEMIFREDDO RECIPES
From bbcgoodfood.com
DAIRY QUEEN® MENU CANADA: VIEW OUR FULL MENU OF HOT EATS
From dairyqueen.com
COLD STONE CREAMERY - MENU
From coldstonecreamery.com
CHOCOLATE SEMIFREDDO AND COFFEE ICE CREAM LOAF - THE FOOD I EAT
From thefoodieat.org
HOW TO MAKE SEMIFREDDO AT HOME
From bonappetit.com
STRAWBERRY ICE CREAM – A COUPLE COOKS
From acouplecooks.com
SUGAR FREE LOW CARB KETO FROZEN COFFEE SEMIFREDDO DESSERT
From sugarfreemom.com
CLASSIC DQ TREATS: CONES, SUNDAES & MORE
From dairyqueen.com
CHOCOLATE SEMIFREDDO WITH CALIFORNIA WALNUTS - THE PETITE COOK™
From thepetitecook.com
DESSERT & BEVERAGES | COUNTRY KITCHEN RESTAURANTS
From countrykitchenrestaurants.com
COFFEE SEMIFREDDO: ITALIAN NO-CHURN ICE CREAM | THE SUNDAY BAKER
From sundaybaker.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love